Mini Chicken Salad Croissant Sandwiches

Ingredients

3 cups shredded cooked boneless, skinless chicken breasts

½ cup mayonnaise

½ cup finely chopped celery

¼ cup chopped green onions

1 tablespoon Dijon mustard

Salt and black pepper, to taste

6 croissants

1. Cook and Shred the Chicken:

Pecan And Cranberry Cheese Ball Delight

Boil or poach the chicken breasts until fully cooked, about 15–20 minutes.

Allow them to cool, then shred to yield approximately 3 cups.

2. Prepare the Dressing:

In a mixing bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until the mixture is smooth and creamy.

3. Mix the Chicken Salad:

Add the shredded chicken, chopped celery, and green onions to the bowl of dressing.

Stir well until all ingredients are evenly coated.

4. Assemble the Croissant Sandwiches:

Slice each croissant horizontally.

Spoon a generous portion of the chicken salad onto the bottom half of each croissant, then place the top half over the filling.

5. Serve:

Enjoy immediately, or refrigerate the assembled sandwiches in an airtight container for up to two days.